Potato Leek And Tomato Soup Food

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP

Steps:

• Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
• Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
• Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

POTATO, LEEK, AND TOMATO SOUP

Steps:

• Discard the top dark green portion of the leeks, retaining the bulbs. Cut the bulbs into circles/slices. Add leeks to a colander and rinse thoroughly (dirt tends to hide).
• Melt the butter and oil over medium-high heat in a large pot. Add leeks to the pot and sauté for about 5 minutes, stirring occasionally.
• Meanwhile, prep your potatoes.
• Stir the garlic in and cook for 30 seconds.
• Add the stewed tomatoes, chicken broth, and potatoes to the pot. Bring to a boil and then cover the pot with the lid slightly ajar, reducing heat to a simmer. Cook until the potatoes are soft, approx. 15-20 minutes depending on their size.
• Test if the potatoes are cooked. If they are, use an immersion blender (or a regular blender) to puree the soup. You may want to let the soup cool for a bit if you're clumsy like me and afraid of accidentally burning yourself. Once the soup is smooth, add the cream. Season with extra salt & pepper as needed (I am fairly generous). Serve immediately.

POTATO LEEK SOUP

Steps:

• Heat oil and butter in a large stock pot.
• Saute leeks slowly until tender but not browned.
• Add garlic and tomato and saute for 5 minutes longer.
• Add stock and water, bring to a simmer and add potatoes, coriander, Worcestershire sauce and salt and pepper.
• Simmer until potatoes are tender.
• Let cool and puree half or all if desired.
• For Vegetarian use the Braggs Liquid Aminos (soy sauce).

BLT & P (BACON, LEEK, TOMATO AND POTATO) SOUP

Steps:

• Heat a medium soup pot over medium-high heat.
• Add a small amount of EVOO and the bacon.
• Cook the bacon until brown and crisp.
• Remove the bacon to drain on a paper towel-lined plate.
• Drain all but 2 tablespoons of remaining fat from pot then add the chopped celery.
• Take peeled carrots and lay flat on cutting board.
• Holding each carrot at root end, use the vegetable peeler to make long, thin strips of carrot.
• Chop the thin slices into small carrot bits (or chips), approximately 1/2 inch wide.
• Add the chips to celery and continue to stir.
• Cut leeks lengthwise and then into 1/2 inch half moons.
• Place dirty slices into colander and run under rushing cold water, separating all the layers so you can wash away all the trapped dirt.
• When the leeks are separated and clean, shake off water and add to celery and carrots.
• Stir these veggies together, adding a bay leaf and seasoning with salt and pepper.
• While the leeks cook (until they wilt 3-4 minutes), slice the potatoes.
• Cut each potato into thirds across.
• Stand each potato third upright and slice it thinly(The pieces will look like raw potato chips).
• Now adding stock to vegetables, bring to a boil.
• Reduce heat then add potatoes and tomatoes.
• Cook 8-10 minutes until potatoes are tender and starting to break up a bit.
• Add bacon and parsley, stirring.
• Adjust seasonings to taste (don't forget to remove bay leaf).
• Serve immediately.
• Enjoy!;).

POTATO AND LEEK SOUP

Steps:

• Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)
• Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
• In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
• Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

LEEK & POTATO SOUP

Steps:

• Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
• Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
• Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
• Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
• Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
• To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
• Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
• Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

POTATO AND TOMATO SOUP

Steps:

• Cook the bacon in a large saucepan until crisp.
• Then add onions and garlic cooking for 5 more minutes.
• Add the rest of the ingredients except for cheese and bring to a boil.
• Reduce heat and simmer for 25 minutes and once done, remove bay leaves.
• Garnish with cheese.

TOMATO, LEEK AND POTATO BAKE

Steps:

• Preheat oven to 350°F degrees.
• Grease a 5 cup shallow ovenproof dish.
• Scrub and thinly slice the potatoes, layer them with the leeks and tomatoes in the dish, scattering some rosemary between the layers and ending with a layer of potatoes.
• Add the garlic to the stock, stir in salt if needed and pepper to taste, then pour over the veggies.
• Brush the top layer of potatoes with olive oil.
• Bake for 1 1/4 to 1 1/2 hours until the potatoes are tender and topping is golden and slightly crisp.

TOMATO LEEK SOUP

Steps:

• In a saucepan, bring leeks and broth to a boil. Boil for 5 minutes. Add tomatoes. Reduce heat; simmer for 10 minutes. Stir in basil, lemon-pepper and salt.

LEEK, BACON & POTATO SOUP

Steps:

• Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
• Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.